Since many Cajuns work around water and love to fish, this sauce fits the bill when either the redfish or red snapper is brought home for dinner.
In a medium heavy saucepan or cast iron pot, make a dark roux with the oil and flour (see our site for specific instructions).
Add the onions, garlic and celery and cook until soft. Add the tomatoes, bay leaf, thyme, oregano, salt and pepper. Cook on very low heat for one hour, stirring occasionally.
Place cleaned fish filets in an oblong pan (spray with Pam) and pour the sauce over the fish. Bake at 350 degrees for 30 minutes or until the fish flakes easily. Baste with sauce during cooking.
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